You can make this pork tenderloin with Guinness glaze for St. Patrick’s Day or any day of the year. It’s a delicious dish for beer lovers. The Guinness glaze is sweet and savory, with a good hoppy bitterness added from reducing the Guinness to a thick syrup. The pork is tender and juicy. Served with a wedge of roasted cabbage and buttery parsley potatoes, this recipe is a fresh alternative to the old corned beef and cabbage.
Back in 2011, the USDA lowered the recommended safe cooking temperature of pork to 145 degrees instead of 160. This is important to know when cooking something as lean as a pork tenderloin. Over cooking produces a dry, chewy piece of pork—something I’m sure everyone has experienced. Cooked correctly, pork is juicy, pale pink and tender enough to cut with a fork.
If you love Guinness (or know someone who does) try cooking with it more often. It goes well in stews and soups, adding richness and color to the dish. With notes of coffee and chocolate, Guinness goes well in dessert recipes too. Don’t miss this recipe for Guinness chocolate cake with Bailey’s Irish Crème Anglaise or Guinness Ice Cream Floats.
Add the Guinness, apricot preserves, brown sugar and garlic to a small saucepan and bring to a simmer. Cook on low heat, stirring every few minutes, until the sauce is reduced to a thick syrup, about 20 minutes. It should coat the back of a spoon.
Heat oven to 425 degrees F/220 degrees C.
Trim any silver skin from tenderloins with a small sharp knife. Pat pork dry with paper towels. Season tenderloins well on all sides with salt and pepper.
Heat oil in a large skillet over medium heat until shimmering. Add pork and sear until browned on all sides, about 10-12 minutes.
Brush the tenderloin with the Guinness glaze and transfer the skillet to the oven. Cook pork 10-15 minutes, basting once. Remove from the oven when the internal temperature reaches 145 degrees (63C). Allow to rest 10 minutes before slicing. Serve the pork drizzled with more glaze.